What You'll Need
18 ounces Mori-Nu extra firm tofu, 1/2-inch thick slices
4 tablespoons avocado oil
Red chile honey (recipe below)
2 tablespoons Kikkoman organic soy sauce
1/2 red onion, sliced into very thin rings
1 bunch watercress, rinsed well, tips of stems trimmed
2 teaspoons shelled hempseeds, lightly pan toasted

dressing:
2 tablespoons sesame tahini
1 teaspoon brown rice vinegar
1 teaspoon Suzanne’s Specialties brown rice syrup
grated zest of 1 lime
1 1/2 teaspoons Kikkoman organic soy sauce

Instructions
Slice tofu and wrap in a kitchen towel to absorb water.

Prepare red chile honey. Place 1 cup honey in a small saucepan with 1 tablespoon red chile powder and a pinch of sea salt. Simmer, stirring constantly for 3-4 minutes to develop flavors.

Make the tofu. Place oil, 4 tablespoons red chile honey and soy sauce in a skillet over medium heat. Lay tofu slices in hot oil and honey mixture and cook until browned on the underside. Carefully, turn tofu slices and brown on the other side, about 2-3 minutes per side.

While the tofu cooks, bring a small pot of water to a boil and quickly blanche the onion rings. Drain and place in a mixing bowl. In the same water, blanche the watercress, until it just wilts, about a minute. Drain and cut into bite-sized pieces. Mix with onion rings. Stir in hempseeds and arrange on a serving platter. Arrange tofu on top of greens.

Prepare the dressing by simply whisking ingredients together, adding water only to thin dressing to desired consistency. Spoon dressing over warm salad and serve immediately.

Makes 4-6 servings.